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Easy Vegan Snickerdoodle Cookies

The BEST and fluffiest vegan snickerdoodles ever, this recipe is soft, fluffy, and oh so easy to make! 

Course Dessert
Keyword 30 minutes or less, vegan
Prep Time 5 minutes
Cook Time 18 minutes


  • 1/2 cup vegan butter room temp
  • 1/2 cup granulated sugar
  • 1 1/2 cup all purpose flour
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice apple cider vinegar would work too
  • 1 tbsp plant-based milk
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

for rolling:

  • 1/2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon


  1. Preheat your oven to 375 and line a baking sheet with a silicone baking mat.
  2. In the bowl of an electric mixture, cream the butter and sugar together until the butter becomes light and fluffy - about 30 seconds.
  3. Add the lemon juice, plant-based milk and vanilla extract and whisk once more.
  4. Next, you’ll add the remaining dry ingredients for the batter. Turn on your electric mixture to incorporate the dry ingredients into the wet. Be careful not to over mix!
  5. Roughly divide the batter into 4 sections and using your hands, roll each section into a cookie dough ball and place each dough ball onto the lined baking sheet.
  6. Once all four dough balls are formed, it’s time to roll them in the remaining cinnamon and sugar. To do so, add the remaining sugar + cinnamon in a small bowl. Carefully roll each dough ball in the mixture until it's well coated and place them bake on the baking sheet. Try to do this step as quickly as possible.
  7. After the cookies are rolled in cinnamon and sugar, bake the cookies for 18-20 minutes. Let them cool for at least 10 minutes on the baking sheet to continue cooking before enjoying.